Peanut Butter Ramen
Total Time
40 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(31)
Ingredients
6 servings
- 8 ounces of firm tofu
- 3 tablespoons cornstarch
- salt and black pepper
- 1-2 tablespoons gochujang – taste your gochujang for spiciness and adjust accordingly (see notes on replacements)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 3 cloves garlic
- 1 tablespoon fresh ginger minced
- 1-3 tablespoons gochujang paste- more or less to taste
- 1/4 cup peanut butter, natural unsweetened with no added oils
- 2 tablespoons white miso paste
- 4 cups vegetable broth
- 2 teaspoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup
- 1- 2 tablespoons soy sauce or gluten-free tamari
- 8 ounces noodles of your choice- ramen noodles, rice noodles, soba noodles
- Optional veggies: Shredded carrots, steamed broccolini or broccoli, Kimchi, steamed or stir-fryed bok choy, fresh spinach, shredded cabbage, roasted sweet potato, sauteed mushrooms, soft-boiled eggs (obviously not vegan), daikon radish, pickled radish.
- Optional Garnishes: Scallions or cilantro, crushed roasted peanuts, (or try this Peanut Chili Crunch, toasted sesame seeds, sriacha
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Preparation
Step 1
Make the Crispy Korean Tofu
Step 2
Using your hands, break tofu apart into roughly one-inch pieces. (The ragged edges help crisp up the tofu and soak up more sauce.) Place a clean dish towel or paper towel on a plate and spread tofu out in one layer on the towel to absorb excess moisture.
Step 3
In a small bowl mix together gochujang paste, soy sauce, and maple syrup. Set aside.
Step 4
Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.
Step 5
Heat up a skillet to medium high, add 1-2 tablespoons oil to coat the pan. Fry the tofu in one layer: put it in the pan and leave it for about 5 minutes (don’t try to move it!) over medium heat until it develops a crust and naturally releases. Flip the pieces over and cook another 4-5 minutes. Stir the pieces around to get the sides of the tofu. Stir in the sauce, you can do this in a separate bowl or directly in the pan. Turn off the heat and set aside.
Step 6
Make the Broth
Step 7
Saute the garlic and ginger in oil for a minute or so, just until they become fragrant. Stir in the gochujang paste, peanut butter, and white miso, mixing until combined.
Step 8
Add the veggie broth, sesame oil, and soy sauce, and whisk until smooth. Heat to a simmer. Add rice vinegar and maple syrup to the broth. Taste and adjust seasonings, adding more spice or vinegar or soy if needed.
Step 9
Boil the ramen noodles in a separate pot of water, to keep them from getting mushy and falling apart.
Step 10
Save recipe for the next time?
